This hands-on, skills-based series covers all the basic skills you’ll need to feel comfortable and creative in the kitchen.
We’ll focus on various cooking techniques, using multiple ingredients, so you leave feeling confident to cook most any food in your own home kitchen.
This program meets for 3 days, 4 hours per day (9am-1pm).
A NOTE ABOUT VACCINATION STATUS: In order to create a safe and relaxed communal cooking environment for everyone, we ask that participants be fully vaccinated by the date of the class (per the CDC, fully vaccinated means 2 weeks after your second dose in a 2-dose series, such as the Pfizer or Moderna vaccines, or 2 weeks after a single-dose vaccine, such as Johnson & Johnson’s vaccine.
Course Overview
Day 1 Outline
Knife Skills and Knife Sharpening.
Vegetable Techniques - Blanching/ Shocking, Roasting, Sauteing.
Seasoning Techniques - Balancing Salt/Fat/Acid.
Recipes
Braised Greens with Tomato, Garlic, Chili and Lemon
Roasted Brussel Sprouts, Apples, Manchego and Pumpkin Seeds
Toasted Farro Salad, Roasted Squash, Parsnips, Dates and Currants
Grilled Lettuces, Halloumi Cheese, Roasted and Grilled Vegetables, Tahini Dressing
Day 2 Outline
Understanding Poultry - Fabrication, Different Cuts and Uses.
Poultry Technique - Sauteing, Pan Roasting, Braising, Grilling, Poaching, Stock.
Recipes
Herbed Pan Roasted Chicken, Natural Pan Sauce, Dijon
Chicken Paillard, Mushrooms, Lemon, Roast Potatoes
Stuffed Chicken Thigh, Spinach, Cauliflower Rice
Grilled Breast of Chicken - Demo Only
Stock Lecture – Demo Only
Chicken Salad, Mustard- Honey Dressing
Day 3 Outline
Understanding the Different Types and Methods of Preparing Fish and Shellfish.
Fish Technique - Slow Roasting, Crispy Skin, Pan Sauté, En Papillote.
Recipes
Slow Roasted Halibut, Yogurt Marinade, Fennel, Artichokes, Lemon
Miso Marinated Salmon, Bok Choy, Mushroom Stir-fry
Steelhead En Papillote
Crisp Skinned Salmon, Braised Lentils
Grilled Shrimp Kabob, Peppers, Escarole, Salsa Verde